It's been the star of the bakeries for a few years now: the babka, soft and chocolatey as you like, has made many people fall in love. Want to make your own babka? Babka Zana, thebabka den located in the 9th arrondissement, gives you its recipe!
What's more, Babka Zana has simplified the recipe! Instead of giving you the store's babka recipe, which is really complex (with natural leavening and a long growing time), the Babka Zana team offers you the family recipe that the founders have been making for years, at home.
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Recipe for Babka Zana's spreadable babka
For a Babka of 20cm (6 people)
Ingredients :
For the dough:
250g T45 flour
12g of baker's yeast
50g of sugar
50g of whole milk
80g of butter
1 whole egg
3g of salt
For the filling:
180g spread of your choice
40g of crushed hazelnuts
Preparation :
Dilute the yeast in the warm milk and let it stand for 10 minutes.
Meanwhile, mix the salt, sugar and flour in a food processor. You can also do it all by hand but it will take much longer.
Add the egg, then the milk with the yeast.
Knead at medium speed for about ten minutes.
Add the butter cut into cubes until the dough comes away from the sides (about fifteen minutes).
Roll the dough into a ball, put it in an oiled bowl and cover it with a cloth.
Let it rest for a good hour. Tip: You can prepare the dough the day before for the next day and let it rest in a cool place. It will be easier to handle.
Roll out the dough into a rectangle the length of your pan and 3 times its width.
Cover with spread. Sprinkle with hazelnuts. Keep a little on the side. Tip: warm the spread in a bain-marie to make it easier to spread.
Roll the dough in its width.
Cut the roll in half lengthwise.
Braid the two pieces together, cut side up.
Line the pan with parchment paper and grease it with oil or butter.
Place the braided dough in the pan, sprinkle with the remaining hazelnuts and let it rest for at least one hour covered with a cloth.
Preheat your oven to 180° for 25 to 30 minutes.
Wait 5 minutes before unmolding.
Brush the babka with a sugar syrup: 40g of water and 40g of sugar to boil in a saucepan while the babka is cooking.
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